KR20000014578A - Processing method of loess pork hock produced by boiling with loess added tap water - Google Patents

Processing method of loess pork hock produced by boiling with loess added tap water Download PDF

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KR20000014578A
KR20000014578A KR1019980034066A KR19980034066A KR20000014578A KR 20000014578 A KR20000014578 A KR 20000014578A KR 1019980034066 A KR1019980034066 A KR 1019980034066A KR 19980034066 A KR19980034066 A KR 19980034066A KR 20000014578 A KR20000014578 A KR 20000014578A
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ocher
boiled
loess
hog
pig
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KR1019980034066A
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Korean (ko)
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김현우
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김현우
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/10—Preserving against microbes

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: The processing method is provided to make flesh chewy by far infrared rays having an anti-cancer and sterilizing effect, to maintain the freshness of food for more than 3-4 days, to reduce the time for boiling pork hock. CONSTITUTION: The processing method of boiling fork hock with loess water; cleaning the pork hock and soaking in loess water in a container for specific hours to remove blood water and bad smell as permeating the loess water into the pork hock; washing the loess water coated on the outer surface of the pork hock; boiling the pork hock in the mixture in a container added various Chinese medicines and ingredients for specific hours.

Description

황토 지장수로 삶아 제조하는 황토 족발의 가공 방법Processing method of ocher pig feet boiled with ocher jizo

본 발명은 황토 지장수에 족발을 넣어 황토 족발을 만드는 가공 방법에 관한 것으로, 특히 수도물에 황토를 넣어 만든 황토 지장수에 추가로 한약재와 양념을 넣어 족발을 삶는 가공 방법에 관한 것이다.The present invention relates to a processing method for making loess jokbal by putting jokbal in ocher Jijangsu, and more particularly, to a processing method for boiling jokbal by adding medicinal herbs and condiments to ocher jijangsu made of ocher in tap water.

일반적으로, 최근에는 황토음식; 황토 닭구이, 황토 오리 구이, 황토 돼지 고기 구이 등이 개발되어 인기를 끌고 있다. 아프리카나 동남아시아의 원시림속에서 살고 있는 원주민들의 생활을 담은 다큐멘타리에서 볼 수 있듯이 음식을 흙속에 넣어서 구어먹는 모습을 보게 된다. 재료는 고구마나 감자와 비슷한 식물일 때도 있고 사냥한 동물이 되기도 한다. 사냥물은 적당한 크기로 잘라 넓다란 나뭇잎으로 싸서 깊게 판 흙에 재여 넣는다. 그 위에 불에 달군 돌을 넣고 흙을 덮었다가 꺼내 먹는 것이다. 우리나라에서도 감자 또는 고구마에 진흙을 발라 구워먹기도 하였다. 진흙구이를 하면 무엇보다도 고기의 기름기가 현저히 빠져나와 고기의 맛이 담백하고 고소해진다는 것이다. 자연의 이치대로 하자면 모든 먹거리는 날로 먹어야 그 영양을 100퍼센트 섭취할 수 있는데, 불을 이용하게 되면 재료속의 영양분이 현저히 감소한다.In general, ocher food in recent years; Ocher roast chicken, ocher roast duck, and ocher pork roast have been developed and popular. As you can see in a documentary about the lives of natives living in Africa or Southeast Asia, you can see food being eaten in the soil. Ingredients are sometimes sweet potatoes, potatoes, or similar plants, or even hunted animals. The hunt is cut to the appropriate size, wrapped in wide leaves, and re-embedded in deep soil. Put a stone on fire, cover it with soil, and take it out. In Korea, they also baked potatoes or sweet potatoes with mud. Above all, grilling the mud will make the meat greasy, which will make the meat taste light and savory. According to nature, all foods are eaten 100% of the nutrients, and the use of fire significantly reduces the nutrients in the ingredients.

그런데, 황토로 음식을 익히게 되면 음식은 유난히 맛깔스러워지게 되는데 이때, 음식으로부터 소모되는 영양분은 최소한도로 줄어들게 된다. 이것은 원적외선 작용 이외에 황토속에 함유된 각종 미네랄과 희귀원소 성분이 음식속으로 스며들기 때문이다. 그래서, 음식은 싱싱하며 제 영양가를 잃지 않게 되는 것이다.However, when the food is cooked with ocher, the food becomes exceptionally delicious, and the nutrients consumed from the food are reduced to a minimum. This is because in addition to the far infrared action, various minerals and rare elements contained in the loess penetrate into the food. So the food is fresh and not lose my nutritional value.

그에 따라서, 맛의 미를 추구하는 시대의 추세에 맞추어 좀더 담백하고 맛갈스럽게 고기를 먹고자하는 필요성이 대두되고 있다. 따라서, 소비자들이 즐겨 먹는 족발을 좀더 맛있게 삶아 내고자 하는 필요성에 부응하는 족발의 가공 방법을 제시하고자 한다.Accordingly, the necessity of eating meat more lightly and deliciously in accordance with the trend of the era of pursuing the beauty of taste is emerging. Therefore, the present invention proposes a processing method of the hog hog that meets the need to boil the hog hog that consumers enjoy.

이에 본 발명의 목적은 황토 지장수를 이용하여 돼지 족발을 삶아내는 제조 방법의 기술로서 고기맛을 좋게 하고 삶는 시간도 단축하여 에너지를 절약할 수 있게 하며,Therefore, the object of the present invention to improve the meat taste and shorten the time to boil as a technology of the manufacturing method of boiling pig pig feet using ocher Jijangsu to save energy,

또 다른 본 발명의 목적은 족발의 미세한 역한 냄새의 제거와 육질이 퍼지지 않고 고르게 익혀지게 하는데 그 목적이 있다.Another object of the present invention is to remove the fine odor of the hogfoot and to make the meat evenly cooked without spreading.

또 다른 본 발명의 목적은 돼지 족발을 황토 지장수로 삶아 유난히 원적외선의 발생이 큰 황토를 이용하여 소비자의 건강에도 일조를 가할 수 있게 하는 것을 목적으로 한다.Another object of the present invention is to boil pig hog pigs with ocher Jijangsu, and to contribute to the health of consumers by using ocher with exceptionally high generation of far infrared rays.

위와 같이 본 발명은, 한가지 실시예로, 돼지 족발을 다듬어 황토물에 일정시간 담가 두어서 핏물 제거와 냄새를 없애면서 황토물이 배게 하는 단계와,As described above, the present invention, in one embodiment, by trimming pig hog soaked in ocher water for a certain time to remove the blood and eliminate the smell and soaking the ocher water,

황토물이 밴 족발을 씻어 용기에 넣어 일정 시간 동안 삶는 단계로 이루어지는 것을 특징으로 하며,It characterized in that the loess consists of washing the van pig feet and putting them in a container and boiling for a certain time,

다른 실시예로, 수도물에 황토를 넣어 황토의 무거운 입자는 가라 앉히고 가벼운 입자는 부유시켜 형성되는 황토 지장수를 제조하는 단계와,In another embodiment, the step of preparing the ocher jijangsu formed by putting the ocher in the tap water to sink the heavy particles of the ocher and float the light particles,

상기 황토 지장수에 한약재와 양념을 넣은 혼합물에 돼지 족발을 넣어 일정시간 동안 삶는 단계로 이루어지는 것을 특징으로 한다.Put the pig jokbal in the mixture containing the medicinal herbs and condiments in the ocher Jijangsu, characterized in that it consists of a step of boiling for a certain time.

도 1은 본 발명의 한가지 실시예로 다수의 족발을 일정한 시간 동안 황토물에 담가두는 단계를 도시하는 정면도,1 is a front view showing a step of soaking a plurality of pig feet in ocher for a certain time in one embodiment of the present invention,

도 2는 본 발명의 다른 실시예로 수도물에 황토를 넣어 무거운 입자는 용기의 바닥에 가라 앉히고 미세한 입자는 수도물에 부유하게 하여 형성되는 황토 지장수를 제조하는 단계를 도시하는 정면도,Figure 2 is a front view showing the step of preparing the ocher jijangsu formed by putting ocher in the tap water in another embodiment of the present invention, the heavy particles sink to the bottom of the container and the fine particles are suspended in the tap water,

도 3은 상기 도 2의 황토 지장수에 한약재 및 양념을 넣은 후 최종적으로 족발을 넣어 일정시간 동안 삶는 단계를 도시하는 정면도이다.Figure 3 is a front view showing a step of boiled for a certain time after putting the foot and finally put the herbal medicine and seasoning in the ocher Jijangsu of FIG.

<도면의 주요부분에 대한 부호의 설명><Description of the symbols for the main parts of the drawings>

1: 용기 2: 물1: container 2: water

3: 황토 4: 황토 지장수3: loess 4: loess bearer

5: 족발5: pig feet

황토는 청결성이 뛰어나고, 원적외선을 발하며, 바이오세라믹(bio-ceramic)이 함유되어 있다. 또한, 황토는 음식물을 신선하게 함은 물론 항암 작용, 및 살균 작용을 하며, 혈액순환을 개선하고 체내의 중금속 배출과 피부 노폐물을 배출하는 효과가 있으며 인체에 기를 살리고 피로 회복에도 좋은 것으로 알려져 있다.Ocher has excellent cleanliness, emits far infrared rays, and contains bio-ceramic. In addition, ocher is known to be good for fresh food, as well as anti-cancer and bactericidal action, improve blood circulation, discharge heavy metals and skin wastes in the body, saves the body and recovers fatigue.

참고로, 원적외선이란, 사람의 눈에는 보이지 않으나 물체에 흡수되면 활성화 에너지로 변하는 것으로 일명“생체 활성화의 빛”이라고 한다.For reference, far infrared rays, which are invisible to the human eye, are converted into activation energy when absorbed by an object and are called "light of bio-activation".

원적외선 방사체인 바이오 세라믹은 상온과 체온(35。C)에 의하여 원적외선이 방사되어 인체에 흡수되면 1。C 내지 2。C 의 혈류온도가 상승하여 혈액순환을 촉진시키고 젖산 및 노폐물 제거에 도움이 되며 동식물의 성장 발육촉진과 노화방지, 물질의 산성화 방지, 신진대사 촉진으로 동맥경화, 고혈압, 저혈압의 예방효과가 있다, 특히, 원적외선이 식품에 흡수될 때 식품에 에너지가 축적되고 인체파장과 공명될 수 있는 상태로 식품분자를 활성화하므로 식품에 좋은 맛과 냄새를 갖게 한다.When the far-infrared radiator is absorbed by the human body at room temperature and body temperature (35 ° C), the bio-ceramic emits blood flow temperature of 1。C to 2。C, which promotes blood circulation and helps to remove lactic acid and waste products. Promotes growth and development of animals and plants, prevents aging, prevents acidification of substances, and promotes metabolism, thereby preventing arteriosclerosis, hypertension, and hypotension. Especially, when far-infrared rays are absorbed by food, energy is accumulated in food and resonated with human wavelength. It can activate the food molecules in a state that can give the food a good taste and smell.

본 발명의 한가지 실시예로, 족발 가공 제 1단계 공정으로서, 용기(1)에 수도물(2)과 황토(3)를 넣어 만들어진 황토물에 족발을 넣어 일정시간 동안 족발에 황토물이 스며들게 한다.In one embodiment of the present invention, as a first step process of hog hog, the hog foot is put into the loess made by putting the tap water (2) and the ocher (3) in the container (1) to infiltrate the hog foot for a predetermined time.

그 다음에, 족발 가공의 제 2단계 공정으로서, 황토물이 묻은 족발의 바깥면을 씻은 후 용기(1)에 한약재와 양념을 넣은 물에 일정 시간 동안 삶는다.Next, as a second step process of hog hog processing, after washing the outer surface of the hog foot with the loess, it is boiled in water containing the medicinal herbs and spices in the container (1) for a certain time.

여기서, 삶는 시간은 대략 1시간 내지 1시간 30분 정도인 것이 바람직하다.Here, the boiling time is preferably about 1 hour to 1 hour 30 minutes.

또한 본 발명의 다른 실시예로, 족발 가공 제 1단계 공정으로서, 용기(1)에 물(2)과 황토(3)의 비를 3:1 로 하여 혼합한 황토물을 적당히 교반한 후 황토물을 24시간 이상 놓아두면 무거운 입자의 황토는 용기의 바닥에 침전되고 미세한 입자의 황토는 물에 부유되어 황토 지장수(4)를 형성한다. 여기서, 황토물의 교반은 대략 1시간 정도가 바람직하겠다.In addition, in another embodiment of the present invention, as the first step of the hog hog process, the ocher water is mixed with the ratio of water 2 and ocher 3 in the container 1 at a ratio of 3: 1, and then the ocher water is properly stirred. When more than 24 hours is left, the heavy particles of ocher settle at the bottom of the container, and the fine particles of ocher are suspended in water to form ocher jijangsu (4). Here, the stirring of the ocher is preferably about 1 hour.

그 다음에, 제 2단계 공정으로서, 상기 황토 지장수(4)에 한약재와 양념을 첨가하되, 족발(5)과 황토 지장수(4)가 1:1 의 비율로 질퍽하게 하여 1시간 정도 삶아 낸다.Then, as a second step, the medicinal herbs and seasonings are added to the ocher Jijangsu 4, but the jokbal 5 and the ocher Jijangsu 4 are boiled at a ratio of 1: 1 and boiled for about 1 hour.

이와 같이, 황토 지장수에 포함된 바이오세라믹은 돼지 족발 고기를 연하게 하고 부드럽게 하며 역한 냄새도 없애주며, 항암 및 살균효과를 갖는 원적외선에 의해 육질의 쫄깃 쫄깃해지며 좋은 맛을 내게 된다.In this way, the bioceramic contained in the ocher Jijang softens, softens, and eliminates the smell of the hog pork, and the meat is chewy and tastes good by far infrared rays having anticancer and bactericidal effects.

또한, 식품 보관의 신선도를 3-4일 이상 유지시켜 주며, 족발을 삶는 시간도 줄일 수 있어 에너지 절감 효과도 있다.In addition, it keeps the freshness of food storage for more than 3-4 days, and also reduces the time to boil the pig feet, there is also an energy saving effect.

Claims (5)

족발을 황토물로 삶는 가공 방법에 있어서,In the processing method to boil the hog foot with ocher, 돼지 족발을 다듬어 용기의 황토물에 일정한 시간 동안 담가두어서 핏물 제거와 역한 냄새를 없애면서 황토물이 스며들게 하는 단계와,Trimming the pig's pig feet and soaking them in the container's ocher for a certain period of time so as to soak the ocher, eliminating blood and eliminating foul smell; 상기 족발의 바깥면에 묻은 황토물을 씻어 각종 한약재와 양념이 추가된 용기의 혼합물에 일정 시간 동안 족발을 삶는 단계로 이루어지는 것을 특징으로 하는 황토물로 삶아 제조하는 황토 족발의 가공 방법.The process for processing ocher pig feet boiled with ocher water, characterized in that the step of washing the loess on the outer surface of the hogjok boiled for a predetermined time in a mixture of a variety of herbs and condiments container. 제 1항에 있어서,The method of claim 1, 상기 삶는 단계는 한약재와 양념이 담긴 혼합물에 돼지 족발을 넣어 1시간 내지 1시간 30분 동안 삶는 것을 특징으로 하는 황토물로 삶아 제조하는 황토 족발의 가공 방법.The boiling step is a method of processing loess hog hok boiled with ocher water, characterized in that boiled pork hog in a mixture containing herbs and spices boiled for 1 hour to 1 hour 30 minutes. 족발을 황토 지장수로 삶는 가공 방법에 있어서,In the processing method to boil the hog foot with ocher jizo, 용기 내의 수도물에 황토를 넣어 무거운 황토 입자는 가라 앉히고 가벼운 황토 입자는 수도물에 부유시켜 형성되는 황토 지장수를 제조하는 단계와,Adding ocher to tap water in a container to prepare heavy ocher particles formed by submerging heavy ocher particles and floating light ocher particles in tap water; 상기 황토 지장수가 담긴 용기에 한약재와 양념을 가한 후 돼지 족발을 넣어 삶는 단계로 이루어지는 것을 특징으로 하는 황토 지장수로 삶아 제조하는 황토 족발의 가공 방법.Process for processing ocher pig feet produced by boiled with ocher jijangsu characterized in that the step of putting the pig jokbal after adding the herbal medicine and seasoning to the container containing the ocher Jijangsu. 제 3항에 있어서,The method of claim 3, 상기 황토 지장수는 황토와 물이 1:3의 비율로 혼합 희석되어 24시간 이상 황토를 침전시키는 과정을 거쳐 형성되는 것을 특징으로 하는 황토 지장수로 삶아 제조하는 황토 족발의 가공 방법.The ocher Jijangsu is a process of processing ocher pig feet produced by boiled with ocher Jijangsu, characterized in that formed by the process of diluting the ocher and water in a ratio of 1: 3 by diluting the ocher for more than 24 hours. 제 3항에 있어서,The method of claim 3, 상기 삶는 단계는 황토 지장수에 돼지 족발을 넣어 1시간 내지 1시간 30분 동안 삶는 것을 특징으로 하는 황토 지장수로 삶아 제조하는 황토 족발의 가공 방법.Wherein the step of boiled ocher jokjok boiled with ocher jijangsu characterized in that boiled pig hog into the ocher Jijosu boiled for 1 hour to 1 hour 30 minutes.
KR1019980034066A 1998-08-21 1998-08-21 Processing method of loess pork hock produced by boiling with loess added tap water KR20000014578A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020014394A (en) * 2000-08-17 2002-02-25 한상관 How to process and use soil
KR20020023865A (en) * 2001-12-15 2002-03-29 최명규 Composition of fish salt processing such as mackerel, squid and cutlass using ocher active water
KR20020026295A (en) * 2002-01-29 2002-04-09 성충유 A method for forming a composition of fish and meat washing salt using ocher longevity, ocher salt (salt baked in ocher earthenware) and green tea leaves
KR100416279B1 (en) * 2001-09-13 2004-01-31 이찬숙 Method for processing fish using yellow soil solution
KR100425832B1 (en) * 2001-08-11 2004-04-03 이흥수 Manufacturing method of health enriched food used dehydrated a snake head and dehydrated marine products
KR100481040B1 (en) * 2002-09-12 2005-04-07 정정규 A roaster for a duck
KR100814714B1 (en) * 2006-05-17 2008-03-18 김형남 Broth composition comprising yellow soil water and chrysanthemum
KR101220828B1 (en) * 2012-09-04 2013-01-10 이수원 Recipe for a boiled and barbecued meat using edible red clay water

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020014394A (en) * 2000-08-17 2002-02-25 한상관 How to process and use soil
KR100425832B1 (en) * 2001-08-11 2004-04-03 이흥수 Manufacturing method of health enriched food used dehydrated a snake head and dehydrated marine products
KR100416279B1 (en) * 2001-09-13 2004-01-31 이찬숙 Method for processing fish using yellow soil solution
KR20020023865A (en) * 2001-12-15 2002-03-29 최명규 Composition of fish salt processing such as mackerel, squid and cutlass using ocher active water
KR20020026295A (en) * 2002-01-29 2002-04-09 성충유 A method for forming a composition of fish and meat washing salt using ocher longevity, ocher salt (salt baked in ocher earthenware) and green tea leaves
KR100481040B1 (en) * 2002-09-12 2005-04-07 정정규 A roaster for a duck
KR100814714B1 (en) * 2006-05-17 2008-03-18 김형남 Broth composition comprising yellow soil water and chrysanthemum
KR101220828B1 (en) * 2012-09-04 2013-01-10 이수원 Recipe for a boiled and barbecued meat using edible red clay water

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